COLORFUL HOLIDAY POTATOES
This recipe has grown into one of my favorite side dishes; and I started out not even liking sweet potatoes! This has changed my opinion forever! Adapted from a Honey Baked Ham recipe I picked up years ago.
Provided by Cook4_6
Categories Potato
Time 2h15m
Yield 16 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Grease an 11 x 7 x 1 1/2-inch baking dish; set aside.
- Slice potatoes 1/8 inch thin; place in water for 20 minutes.
- In small bowl, mix flour and butter until smooth.
- In medium saucepan; heat milk and broth over medium low heat.
- Add flour mixture to hot milk; cook stirring until thickened and bubbly.
- Reduce to low; stir in 1/2 cup parmesan and 1/2 cup fontina cheese, thyme, salt and pepper mixing well.
- Remove from heat.
- Alternate layers of drained potato with sweet potato adding 1/4 of sauce and 1/8 cup fontina between each layer.
- Top with 1/4 cup parmesan.
- Bake covered with foil for 45 minutes.
- Remove foil and continue to bake for 45-55 minutes until potatoes are tender and top is browned.
- Allow to sit for 10 minutes before serving.
Nutrition Facts : Calories 153.2, Fat 7.3, SaturatedFat 4.5, Cholesterol 22.8, Sodium 296, Carbohydrate 15.8, Fiber 1.7, Sugar 1.8, Protein 6.1
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